Teff Porridge with Pistachio & Pomegranate

Ever heard of Teff? Teff is a fine grain – about the size of a poppy seed – that comes in a variety of colors, from white and red to dark brown. Teff grows predominantly in Ethiopia and Eritrea. The grain has a very mild, nutty flavor, and it packs a serious nutritional punch.

Teff has an excellent balance of amino acids, and it is also high in protein, calcium, and iron. Teff leads all the grains – by a wide margin – in its calcium content, with a cup of cooked teff offering 123mg, about the same amount of calcium as in a half-cup of cooked spinach. As it is perfect for people on a gluten-free diet, Teff is a healthy and versatile ingredient for many gluten-free products.

Top runners & TeffTeff originated in Ethiopia, where it’s still a staple. It’s the main carbohydrate for many of that country’s elite runners, including marathon world record holder Haile Gebrselassie and Kenenisa Bekele, the 10,000-meter world record holder. He even puts Teff in his sports drink… I’m gonna try that too!

Teff Porridge
Making Teff porridge is even easier than making oatmeal – because it dissolves better. I personally find it easier on the stomach. You can prepare it with cold almond milk and drink it right away, it doesn’t need to soak overnight. If you prefer your porridge warm, just heat it up in a small pan. For this breakfast I used Zonnatura’s Teff Breakfast. You’ll be able to find Teff breakfast products at organic supermarkets or maybe also at your local bigger supermarket. For one portion you’ll need:

200 ml unsweetened almond milk or water

5 table spoons Teff Breakfast (Zonnatura)

4 table spoons pomegranate seeds

2 table spoon pistacchio nuts

Mix the almond milk or water with the Teff Breakfast and stir until smooth. Pour it in a bowl and add the pomegranate seeds and pistachios. Eat this breakfast half an hour to an hour before your workout.